Pro Tip: About 8 to 12 hours before cooking, put the steak on a rack in a small shallow pan, and just let it think about things uncovered in the refrigerator. That will really maximize that tasty Maillard reaction.

There's the Maillard reaction! The brown parts mean it's working. Just please tell me you used some sort of seasoning...

Omg there's color! Nice job!

Suggestion:

1. Get a proper broiling pan

2. Learn to use the broiler mode on your oven

Come back with pictures of both your previous steamed hams and the stewed slab meat pictured above cooked properly using said broiling pan + broiler.

Big flattop skillets like what you’re using are pretty useless unless you can get them heated evenly and can efficiently drain excess fat while cooking.

I like to let mine marinate for a few hours with worcestershire and seasoned salt at least. Like a previous poster said "let it think about things". It helps break down the fat fibers holding the muscle together. Makes it less chewy I guess to say. I have no teeth and I can destroy some ribeye this way